Joan's Sorrel Soup

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 1 cup unsalted butter
• 3 leeks, both green & sliced thinly
• 5 large garlic cloves, crushed
• 12 cups fresh sorrel leaves (rinsed, trimmed, & tightly packed)
• 4 cups chicken stock
• 1 medium potato, peeled & cut into cubes
• 1 cup italian parsley, loosely packed
• 1 tablespoon lemon juice (or i use 8 lemon verbena leaves)
• 2 teaspoons dried tarragon (or i use 1 teaspoon fresh tarragon)
• 1 teaspoon ground mace
• 1 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper

Recipe

• 1 in a large dutch oven, melt butter. add leeks and garlic and saute until soft.
• 2 batch by batch, add sorrel, allow to wilt. continue adding sorrel, stirring well to combine with leeks & garlic.
• 3 add remaining ingredients and cook for 1 hour at simmer.
• 4 puree mixture with immersion stick and add more stock if too thick.
• 5 serve with rye toast croutons.